Raman and infrared spectra of starch samples from sweet potato and different varieties of cassava (tapioca) are reported. Three regions of the spectra, the OH stretching region (3560-3000cm-1), the CH stretching region (3000-2800cm-1) and the finger print region (1600-200cm-1), have been studied. The results are discussed in relation to the hydrogen bonding and the properties of starch samples.
